Turtle Tart

• COOKIE BASE
• 1 (17 1/2 ounce) bag betty crocker oatmeal cookie mix
• 1/2 cup butter or 1/2 cup margarine, softened
• 1 tablespoon water
• 1 egg
• 1 cup chopped pecans
• FILLING
• 40 caramels, unwrapped
• 1/3 cup whipping cream
• 3/4 cup chopped pecans
• TOPPING
• 1 (11 1/2 ounce) bag milk chocolate chips (2 cups)
• 1/3 cup whipping cream
• 1/4 cup chopped pecans

1. Heat oven to 350u0b0F In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Stir in 1 cup pecans. Press dough in bottom and up side of ungreased 9-inch tart pan with removable bottom.
2. Bake 19 to 21 minutes or- until light golden brown. Cool 10 minutes.
3. Meanwhile, in medium microwavable bowl, microwave caramels and 1/3 cup whipping cream on High 2 to 4 minutes, stirring twice;until caramels are melted. Stir in cup pecans. Spread over cooled crust. Refrigerate 15 minutes.
4. In another medium microwavable bowl, microwave chocolate chips and 1/3 cup whipping cream on High 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set. To serve, let stand at room temperature 10 minutes before cutting. Store covered in refrigerator.

cookie base, betty crocker oatmeal cookie, butter, water, egg, pecans, filling, caramels, whipping cream, pecans, topping, milk chocolate chips, whipping cream, pecans

Taken from www.food.com/recipe/turtle-tart-268267 (may not work)